Garde Manger is the station that handles all of the salads, soups and most of the cold appetizers. The dishes this level aren’t hard to make but require a lot of prep work and most of dishes have multiple little elements.
The consommé was the first dish and chef gave us an easy way to remember the clarification formula.
Per liter of Marmite/stock:
100g Egg White
100g Ground Meat
The garnishes for this dish are chicken mousseline quenelles, peas, asparagus and haricot vert. Straight forward and pretty easy. I’m hoping this is one of my final dishes.
The Lobster Panna Cotta is a real straight forward dish that needs a bit of time management control and not much else.
-Cook the lobster
-cool the lobster
-cook the cauliflower
-put gelatin in iced water
-puree the cauliflower
-reserve a little puree for garnish
-taste and adjust seasoning
-mix the gelatin into the hot puree
-plate the Panna cotta on a flat table
-allow to cool
-wrap and refrigerate
-make lobster salad
Could live without this one on the final, but still better than pastry…